Roasted Cauliflower

Some people call it Collie-flower, some say Coll-lee-flower. I prefer the latter.

Cauliflower is a very underrated vegetable. Most people probably claim to not like it, but that’s probably because they haven’t experienced it. If your only familiarity with cauliflower is steamed and slathered in butter, you are sadly missing out. Cauliflower is tied for my favorite vegetable with sweet potatoes.

I love cauliflower most of all just roasted with a little oil and salt. So delicious! You don’t really need a recipe for that though — just toss with some oil and salt, bake on a baking sheet at 425°F for about 45 minutes, stirring periodically. Cauliflower has a pretty neutral flavor though, so it can handle a TON of flavor additions.

For the sake of sharing a recipe and hopefully inspiring you to throw the bumpy white ball of a vegetable in your grocery cart next time you’re at the grocery store, I added a TON of flavor. Please try it. You’ll like it.

(Side note: I try to steer clear of soy as much as possible for personal health reasons. We eat as close to organic as possible, so I always use organic soy sauce. Even if you don’t value organic foods over non-organic foods, I would highly recommend purchasing organic soy sauce. Soy is almost always GMO and GMO isn’t good.)

Honey, Soy Roasted Cauliflower

1 head Cauliflower, cut into florets— Tear off the leaves and cut out the core. Chop off pieces that are a little bigger than bite sized — shape doesn’t matter. You don’t want pieces that are really big though, otherwise the centers will be tough and the outsides will be cooked.3 tbs high heat Oil, such as safflower or grapeseed
2 tbs Soy Sauce
1 tbs Lemon Juice
1 tbs Honey
2 tsp Salt

Preheat oven to 425°F
Place baking sheet in oven
Toss all of the above listed ingredients in a bowl to fully coat the cauliflower
Remove baking sheet from oven and pour the cauliflower on it — that way it immediately starts cooking
Bake for 35-40 minutes, stirring 3-4 times throughout— Don’t worry too much about really dark parts. They taste so good! The honey helps the caramelization process and the dark spots really bring out a lot of flavor. You can eat around the darkest parts.

Eat!

So simple! This could easily be going in the oven while you grill some steaks or make some soup. I hope you give cauliflower another chance!